Thai Fried Rice Noodles

• 8 ounces rice sticks Phad Thai
• 1 tablespoon olive oil
• 1 clove garlic minced
• 2 green onions use entire stalk Slice at an angle
• 1/4 cup water
• 4 carrots Use a Julienne Slicer See photo above. This tool creates long thin slices
• 3 cups romaine lettuce sliced
• 2 cups red cabbage sliced
• 2 tablespoons agave nectar or sweetener of choice
• 1 teaspoon paprika
• 4 tablespoons soy sauce
• lemon slices
• ground walnuts

1. In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.
2. Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.
3. Add carrots and continue to stir-fry 30 seconds.
4. Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.
5. When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.
6. Add romaine and cabbage. Turn off heat and stir until mixed well.
7. Serve topped with ground walnuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy:)

rice, olive oil, garlic, green onions, water, carrots, red cabbage, choice, paprika, soy sauce, lemon slices, ground walnuts

Taken from www.yummly.com/recipe/Thai-Fried-Rice-Noodles-1676446 (may not work)